Polenta Crusted Chicken is another great recipe from the Marie Claire Fresh + Fabulous cookbook by Michele Cranston. Broccolli salad is a recipe that I've come across years ago but have absolutely no idea where it originally came from. BUT... it doesn't matter because this meal is quick and easy to make and suitable for the whole family. I can't NOT share this with you :)
Polenta Crusted Chicken
-150 g (1 cup) fine polenta
-1 teaspoon ground cumin
-1 teaspoon ground paprika
(use less or leave out completely for young children as it can be a bit too spicy for them)
-2 teaspoons dried oregano
-3 chicken breasts
-4 tablespoons light olive oil plus extra for frying
-Put the polenta, cumin, paprika and oregano in a bowl.
-Slice the chicken breasts lengthwise into 1 cm (0.5 inch) thick slices and put into a bowl with olive oil.
-Toss to ensure all slices are coated in the oil.
-One at a time, dip the chicken pieces into the polenta and toss so that they are coated.
-Place onto a clean tray.
-Heat a non-stick frying pan over a medium-high heat and add a tablespoon of light olive oil.
-Fry the chicken pieces until golden brown on all sides, adding extra olive oil when necessary.
-Drain onto paper towel.
-5 cups fresh broccoli florets
-0.5 cup raisins/ sultanas
-0.5 cup sunflower seeds
-0.5 cup cooked, crumbed bacon
-0.25 cup of red onion, chopped
-1 cup of frozen peas, thawed
-1 cup mayonnaise
-2 tablespoons of vinegar
-0.5 cup sugar
-Combine all the salad ingredients in a large serving bowl.
-Whisk together dressing ingredients in a small bowl.
-Add the dressing to the salad and toss well.
-Chill before serving.